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Spicy Sausage and Tortellini Soup

January 8, 2014 By Shannah Coe 35 Comments

Yesterday brought us temperatures colder than we’ve had in our area in 20 years!  The schools were closed and no one wanted to go outside.  Of course, what do you do on a cold day?  Well, if you are me, you make soup!  Soup for me is the ultimate cold weather food because it warms you from the inside out.  My husband claims soup isn’t a meal so I also need to make sure whatever soup I make is really filling.  That is how this spicy sausage and tortellini soup came about.Spicy Sausage and Tortellini Soup #soup #recipes #pasta …

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Filed Under: Cooking, food, Main Dishes, Pasta, Recipes, Soup Tagged With: Just Us Four Recipes, Main dishes, pasta, sasuage, Soup

How to Make Your Own Condensed Cream of Mushroom Soup

May 29, 2013 By Shannah 5 Comments

Ok, so you’re flipping through a cookbook or clicking around the web and you stumble upon a recipe that looks good.  Reading through the list of ingredients, you see the dreaded “cream of __ soup” line item.

Don’t worry!  You don’t have to use the canned stuff that can filled with sodium and who knows what else!  There is a better way that is super easy.  I’m going to share with you how to make your own condensed cream of mushroom soup.  A bonus:  this recipe can totally be adapted to be a make your cream of pretty much anything soup.

…

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Filed Under: Cooking, food, Recipes, Soup Tagged With: condensed cream of mushroom soup, cooking, Food, Just Us Four Recipes, Make Your Own Ingredients, Recipes, Soup

Pumpkin Soup with Cinnamon Marshmallows and Pepitas

October 31, 2012 By Shannah 19 Comments

This post was originally a guest post over at The CSI Project as part of Dee’s fall food challenge.  I wanted to share it with you here on Just Us Four though in case you missed it.

Nothing says fall quite like pumpkins. They are the quintessential fall icon. What’s the best food for fall…why something including pumpkin of course!

Today, I’m going to share with you pumpkin soup with cinnamon marshmallows. It’s the perfect way to warm up on a cool, fall night!


Pumpkin Soup with Cinnamon Marshmallows
Adapted from epicurious.com

What you’ll need: 
3 Tsbp unsalted butter 
1 medium yellow onion, diced 
4 cloves garlic, minced 
1 tsp grated fresh ginger 
1 leek {white and pale green parts only, diced} 
1 tsp ground cloves 
1/2 tsp cinnamon 
1/4 tsp ground allspice 
1/2 tsp ground black pepper 
3 15 oz cans pumpkin 
6 cups vegetable broth 
1 tsp freshly ground nutmeg 
 1/2 cup mini marshmallows 
1/4 tsp ground cinnamon 
1/2 cup pepitas (pumpkin seeds)

Let’s make it: 
1) Wash and dice your leeks.  

I typically cut mine and then place them in a bowl of water for 10 minutes to let all the dirt soak off.  Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom.

2) In a dutch oven, melt butter over medium heat. Add onion, garlic, ginger and leeks. Cook over medium heat for 5 minutes. 

3) Add the canned pumpkin, cloves, cinnamon, allspice, black pepper and vegetable broth. Bring to a boil.

4) Reduce heat to low and let soup simmer for about 25 minutes or until the vegetables are tender. 

5) While the soup cooks, place the marshmallows and 1/4 tsp cinnamon in a resealable bag. Shake to coat.

6) Serve soup topped with sprinkle of nutmeg and marshmallow/pepita mixture.


So, what have you been cooking now that fall weather has hit?

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shannah

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Pumpkin Soup with Cinnamon Marshmallows and Pepitas
 
Ingredients
  • 3 Tsbp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 leek {white and pale green parts only, diced}
  • 1 tsp ground cloves
  • ½ tsp cinnamon
  • ¼ tsp ground allspice
  • ½ tsp ground black pepper
  • 3 15 oz cans pumpkin
  • 6 cups vegetable broth
  • 1 tsp freshly ground nutmeg
  • ½ cup mini marshmallows
  • ¼ tsp ground cinnamon
  • ½ cup pepitas (pumpkin seeds)
Instructions
  1. Wash and dice your leeks. {I typically cut mine and then place them in a bowl of water for 10 minutes to let all the dirt soak off. Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom.}
  2. In a dutch oven, melt butter over medium heat. Add onion, garlic, ginger and leeks. Cook over medium heat for 5 minutes.
  3. Add the canned pumpkin, cloves, cinnamon, allspice, black pepper and vegetable broth. Bring to a boil.
  4. Reduce heat to low and let soup simmer for about 25 minutes or until the vegetables are tender.
  5. While the soup cooks, place the marshmallows and ¼ tsp cinnamon in a resealable bag. Shake to coat.
  6. Serve soup topped with sprinkle of nutmeg and marshmallow/pepita mixture.
3.2.1753

 

© 2012 Just Us Four.  ALL RIGHTS RESERVED.

Filed Under: Cooking, food, Recipes, Soup Tagged With: fall recipes, Just Us Four Recipes, Pumpkin Soup, Soup

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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